02 October 2013

ginger snap cupcakes with cream cheese & ricotta frosting

A few weeks ago, we went to my favorite restaurant in Colorado, The Lyons Fork. At this amazing restaurant, we got three desserts (relax, there were three of us there). One of them was a ricotta cheesecake with a ginger snap crust. Thus, the inspiration for these puppies.

They're not really puppies, don't worry. They're delicious morsels that taste like Christmas and Thanksgiving had a cupcake baby.

In a large bowl, cream together butter and brown sugar until light and thick. Add the spices and egg, followed by molasses, stirring in between each addition. Stir in half of the flour mixture, then all of the milk and the remaining flour mixture. Mix only until no streaks of flour remain, don't overmix it!

After you've 2/3 filled each liner, bake for 17-20 minutes, until a toothpick inserted into the center comes out clean. Cool cupcakes completely on a wire rack before frosting.

for the frosting
Combine butter and cream cheese with an electric mixer.
Add in ricotta, sugar and vanilla until smooth.